ID
7138

Principles of Hotel Admn

Comprehensive survey of operating system and components of a hotel-resort facility, including front office, housekeeping, food and beverage, sales and marketing, accounting, property maintenance, human resources management. Describes management administration, concepts, principles, hotel operations as a major industry. Introduction to how revenue management, social media marketing, reputation management, Smith Travel Report and profit and loss statements show the success or failure of a hotel.

Culinary Fund. II C

Advanced principles of food preparation and service. Emphasis is on classical French cooking and its foundation for modem styles of cuisine. Students will practice classical and modem cooking in a production lab environment (Industrial kitchen), employing all standard cooking techniques, producing a variety of entrees, starches, vegetables, sauces and a variety of foods from around the world.

Culinary Fund. II C

Advanced principles of food preparation and service. Emphasis is on classical French cooking and its foundation for modem styles of cuisine. Students will practice classical and modem cooking in a production lab environment (Industrial kitchen), employing all standard cooking techniques, producing a variety of entrees, starches, vegetables, sauces and a variety of foods from around the world.

Culinary Fund. II B

Advanced principles of food preparation for fine dining kitchens through a combination of extensive hands-on practice, lecture, and demonstrations. Focus on line-cooking in various stations with preparation of seasonal menus while taking into account sanitation, sustainability, and restaurant cooking techniques.

Culinary Fund. II B

Advanced principles of food preparation for fine dining kitchens through a combination of extensive hands-on practice, lecture, and demonstrations. Focus on line-cooking in various stations with preparation of seasonal menus while taking into account sanitation, sustainability, and restaurant cooking techniques.

Culinary Fund. II A

Advanced principles of food preparation and service. Emphasis is on modern styles of cuisine, as informed by classical French cooking techniques. Students will practice cooking in a bulk production lab environment (Industrial kitchen), producing a variety of foods from around the world, employing all standard cooking techniques, to make entrees, starches, vegetables, and sauces.

Culinary Fund. II A

Advanced principles of food preparation and service. Emphasis is on modern styles of cuisine, as informed by classical French cooking techniques. Students will practice cooking in a bulk production lab environment (Industrial kitchen), producing a variety of foods from around the world, employing all standard cooking techniques, to make entrees, starches, vegetables, and sauces.

Baking and Pastry

Pastry and baking production skills through extensive hands-on practice complemented by a combination of lectures and demonstrations. Working in a professional kitchen environment at City College, students prepare an impressive and varied assortment of breads, breakfast pastries, cookies, cakes, pies, tarts and fine-dining plated desserts, honing organizational skills, accuracy, and speed while adhering to sanitation and safety protocols.

Baking and Pastry

Pastry and baking production skills through extensive hands-on practice complemented by a combination of lectures and demonstrations. Working in a professional kitchen environment at City College, students prepare an impressive and varied assortment of breads, breakfast pastries, cookies, cakes, pies, tarts and fine-dining plated desserts, honing organizational skills, accuracy, and speed while adhering to sanitation and safety protocols.

Intro to Food Prep

Introductory commercial food preparation for professional kitchens through a combination of extensive hands-on practice, lecture and demonstrations. Focus on preparation of multicultural breakfast foods, salads, and sandwiches while taking into account sanitation, sustainability, waste reduction, and seasonality.